Most bruises form when small blood vessels (capillaries) near the skin's surface are broken by the impact of a blow or injury â often on the arms or legs. When this happens, blood leaks out of the vessels and initially appears as a black-and-blue mark. Eventually your body reabsorbs the blood, and the mark disappears. Generally, harder blows cause larger bruises. However, if you bruise easily, a minor bump â one you might not even notice â can result in a substantial bruise. Some people â especially women â are more prone to bruising than others.
The lipids are found primarily in meats and dairy foods, at least, these are the most visible sources, but most foods contain some fat. Some of the richer vegetable sources of dietary fat are nuts and seeds, soybeans, olives, peanuts, and avocados, and these contain the needed or essential fatty acids (EFAs).
However, another important omega-3 fat called alpha linolenic acid (ALA) is. Good sources for ALA include avocados, green leafy vegetables, flaxseeds, walnuts and canola oil. Researchers are also looking at docosapentaenoic acid methyl ester. This is a form of DPA that demonstrates increased solubility in lipids.